Pina Colada Cheesecake Mousse
If you love the tropical flavors of pineapple and coconut, you will adore this Pina Colada Cheesecake Mousse. It combines the creamy texture of cheesecake with the lightness of mousse, making it an ideal dessert for any occasion. With the delightful taste of fresh pineapple and the crunch of graham cracker crumble, this dessert is sure to impress your family and friends.
Why Make This Recipe
This recipe is perfect for those who want a quick and easy dessert that captures the essence of a classic Pina Colada. It’s a refreshing choice for summer gatherings, barbecues, or just a cozy evening at home. Plus, the mousse is beautifully layered, making it a stunning treat to serve. You can prepare it ahead of time, and it requires no baking, which is always a plus!
How to Make Pina Colada Cheesecake Mousse
Ingredients:
- 9 graham crackers
- 1 1/2 cups sweetened shredded coconut
- 2 teaspoons sugar
- 6 tablespoons butter, melted
- 1 1/4 cups heavy cream
- 1 cup powdered sugar, divided
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract, divided
- 1/2 cup fresh pineapple, finely diced
- Fresh pineapple & cherries for garnish
Directions:
Prepare the Crumble: Preheat your oven to 350°F (175°C). Crush the graham crackers in a ziplock bag until they turn into fine crumbs. Transfer them into a large bowl. Add sugar, melted butter, and shredded coconut, and stir until everything is well blended. Spread the mixture onto a baking sheet and bake for 8-10 minutes. Make sure to stir it halfway through to ensure even browning. Let it cool once done.
Make the Cheesecake Mousse: In a mixing bowl, beat the heavy cream until it starts to thicken. Gradually add 1/2 cup of powdered sugar and 1/2 teaspoon of vanilla as you continue to mix until stiff peaks form. Put it in the fridge. In the same mixing bowl (no need to clean), beat the cream cheese until smooth. Add the rest of the powdered sugar and vanilla, and continue mixing. Slowly add the finely diced pineapple while mixing. Next, gently fold in half of the whipped cream until just combined.
Assemble the Mousse: Take your dessert dishes and add a layer of crumble to the bottom of each. Spoon or pipe the pineapple cheesecake mousse on top. Add the reserved whipped cream and garnish with a slice of fresh pineapple, a cherry, and more crumble.
Serve: Enjoy your mousse right away! If you want it extra chilled, refrigerate it for up to an hour before serving.
How to Serve Pina Colada Cheesecake Mousse
Serve your Pina Colada Cheesecake Mousse in individual dessert cups or bowls to showcase the layers. This makes for a lovely presentation. You can add a sprig of mint for a pop of color and extra freshness. Enjoy it as a sweet ending to any meal!
How to Store Pina Colada Cheesecake Mousse
If you have leftovers (which is rare!), store them in an airtight container in the fridge. They will stay fresh for up to 2 days. However, the crumble will soften a bit, so it’s best to add a fresh layer when serving again.
Tips to Make Pina Colada Cheesecake Mousse
- Make sure the cream cheese is at room temperature for easier mixing.
- You can use non-dairy whipped cream if you want a dairy-free version.
- For an added tropical twist, consider adding a splash of rum to the mousse.
Variation
Feel free to change up the fruits! You can use mango, coconut cream, or even bananas to create your own unique version of this delightful mousse.
FAQs
1. Can I make this mousse ahead of time?
Yes! You can prepare the mousse and assemble it a day ahead. Just wait to add the toppings until you are ready to serve.
2. Is there a non-dairy option for the cream cheese?
Yes, there are non-dairy cream cheese alternatives available that you can use in this recipe.
3. Can I freeze the mousse?
It’s best enjoyed fresh, but you can freeze it for about a month. Just remember to let it thaw in the fridge before serving.
Follow this simple recipe for Pina Colada Cheesecake Mousse, and you will create a deliciously light and creamy dessert that everyone will love! Enjoy!
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Pina Colada Cheesecake Mousse
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and tropical dessert that combines the flavors of pineapple and coconut, perfect for any occasion.
Ingredients
- 9 graham crackers
- 1 1/2 cups sweetened shredded coconut
- 2 teaspoons sugar
- 6 tablespoons butter, melted
- 1 1/4 cups heavy cream
- 1 cup powdered sugar, divided
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract, divided
- 1/2 cup fresh pineapple, finely diced
- Fresh pineapple & cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Crush the graham crackers in a ziplock bag until fine crumbs form. Transfer to a bowl and mix with sugar, melted butter, and shredded coconut. Spread on a baking sheet and bake for 8-10 minutes, stirring halfway through. Let cool.
- Beat heavy cream until thick, then gradually add 1/2 cup powdered sugar and 1/2 teaspoon vanilla until stiff peaks form. Refrigerate. In the same bowl, beat cream cheese until smooth, then add remaining powdered sugar and vanilla. Mix in diced pineapple and fold in half of the whipped cream until combined.
- Layer the dessert by adding crumble to the bottom of serving dishes, followed by the cheesecake mousse, reserved whipped cream, and garnish with fresh pineapple and cherries.
- Serve immediately, or refrigerate for up to an hour for extra chill.
Notes
Best enjoyed fresh, but can be stored in an airtight container in the fridge for up to 2 days. Add fresh crumble when serving leftovers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: tropical dessert, cheesecake mousse, Pina Colada, no-bake dessert, summer treat